1. Cleave the tops off of the coconuts and pour water into bowl or glass

2. Use a spoon to scrape out the coconut meat

3. Place coconut meat into high speed blender

4. Add about a cup of the reserved coconut water. Aim for ratio 4:1 of meat: water.

5. Blend meat, water, and vanilla.

6. If you want flavored yogurt, add in desired flavor.

7. Once yogurt is in a clean bowl add in the probiotic. Stir with spoon

8. Time to culture! Put a clean towel over the bowl and place in a warm environment ex. On top of stove for 20-24 hours

9. You will know the yogurt has begun to culture when it starts to take on a fluffy consistency. The end product will be a thick, fluffy culture with a slightly tangy taste.

10. Store covered bowls of yogurt in the fridge for up to 10 days.

Indian- Style Vegetable Curry

Prep time: 15 minutes

Cook time: 40 minutes

· Makes 6 Servings

· 1tbsp. Coconut oil

· 1 yellow onion, diced

· 1 tsp. Fresh ginger root, minced

· 4 Garlic Cloves, minced

· 1 White Potato, cubed

· 1 Medium Sweet Potato, cubed

· 2 carrots, cubed

· 1 (4oz) Can tomato sauce or diced tomatoes

· 2 tsp. Rock salt

· 1 ½ tbsp. Curry Powder (we love Frontier Brand)

· 1 tbsp. Gram Masala

· 1 cup frozen green peas

· 1 bell pepper, chopped

· 1 can fall-fat coconut milk

· 1 bunch fresh cilantro, for garnish

1. Heal the oil in a large pot over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix in potatoes, carrots, and tomato sauce. Season with salt and curry powder. Cook and stir 15 minutes, or until potatoes are tender.